Tuna Rice Balls

Don’t know what to do with that can of tuna in the pantry? Try making jumeokbap, an easy Korean rice ball dish made with tuna and seasoned with Kewpie mayo, sesame oil, salt, pepper, and sesame seeds. Coat the rice balls in dried seaweed for extra flavor and crunch

Ingredients:

• 2 cups cooked sushi rice (short-grain rice)
• 1 can (about 5 ounces) tuna, drained
• 2 tablespoons mayonnaise
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 green onion, finely chopped
• Toasted sesame seeds for garnish
• Nori (seaweed) sheets, cut into thin strips (optional)

Instructions:

1. Prepare Sushi Rice:
   • Cook sushi rice according to package instructions. Once cooked, let it cool to room temperature.
2. Prepare Tuna Mixture:
   • In a bowl, mix together drained tuna, mayonnaise, soy sauce, rice vinegar, sesame oil, and chopped green onion.
3. Form Rice Balls:
   • Wet your hands with water to prevent the rice from sticking. Take a small amount of sushi rice in your hand and flatten it slightly.
   • Place a spoonful of the tuna mixture in the center of the rice and encase it with the rice, forming a ball. Repeat until all the rice and tuna mixture is used.
4. Garnish:
   • Roll the rice balls in toasted sesame seeds for added flavor and texture.
   • Optionally, wrap each rice ball with a thin strip of nori (seaweed).
5. Serve:
   • Arrange the Tuna Rice Balls on a serving plate.